Steamed Ube Buns

Ingredients

For the Ube Dough

• 3 cups all-purpose flour
• 3 tablespoons ube powder
• 1 cup warm water, about 105°F / 40°C
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar, divided
• 1 tablespoon neutral oil
• 1 teaspoon baking powder

For the Filling

• 1½ cups ube paste

Steps

1. Activate the yeast: Combine the warm water, yeast, and 1 tablespoon of the sugar in a small bowl. Let sit for 5–10 minutes, until frothy on top.
2. Make and knead the dough: Whisk together the flour, ube powder, remaining sugar, and baking powder. Pour in the yeast mixture and neutral oil, then mix until a dough forms. Knead on a clean surface for 8–10 minutes, until smooth and elastic.
3. Let the dough rise: Transfer the dough to a lightly oiled bowl and cover. Leave in a warm place for about 1 hour, or until doubled in size.
4. Divide, fill, and shape: Gently punch down the dough and divide into 10–12 equal pieces. Roll each into a ball and flatten into a disc, keeping the center slightly thicker than the edges. Add 1–2 tablespoons of ube paste, bring the edges together, and pinch firmly to seal. Place seam-side down on a square of parchment paper.
5. Proof in the steamer: Arrange the buns in the bamboo steamer with at least 1.5 inches between them. Keep the heat off, cover with the lid, and let rest for 20–30 minutes, until visibly puffy.
6. Steam the buns: Place the bamboo steamer over boiling water and steam over medium-high heat for 12–15 minutes. Turn off the heat and leave the lid closed for another 5 minutes before opening. Serve warm.